Hiking Switzerland’s Via Alpina

Most hiking is between 7,000 and 11,500 feet, with considerable elevation gain and loss along the way. The Via Alpina is not technical, but it can be steep and rugged, and is aimed for those who have some experience hiking in the mountains. At lower elevations, the trails are usually packed dirt, but at higher elevations they are often much rockier and more uneven, with sections of loose scree, large boulders, and occasionally glacial snow. Recent rockslides may impact the routes we use. On some days, you will encounter sections of narrow, exposed trails. You will also occasionally need to use your hands to scramble over and between a jumble of boulders. Your experienced mountain guides are there to assist you if needed. No climbing or mountaineering experience is necessary, but all participants must be in good physical condition, have good balance, be comfortable with moderate levels of exposure, and be confident on their feet.

Of course, you are always free to skip a day’s hike and travel to the next destination in the support vehicle. The support vehicle transports the group’s luggage, so you only need to carry a daypack for items you need for the day (sweater, camera, water bottle). Hiking poles are highly recommended.

We strongly urge you to train for your trip, as your enjoyment will be highly dependent on your level of fitness. The best training for a hike is to hike, especially over hills or rough terrain. Next best are running, swimming, bicycling, or other cardiovascular exercises. Stair-climbing machines are excellent preparation for hiking uphill. Your feet should also be well prepared—make sure your hiking boots are sturdy, comfortable, and thoroughly broken-in. Altitude is generally not a problem on this trip. However, some people still experience a few problems when they first reach high altitude. Slight headache and sleeplessness are the most common symptoms.

Lunch will be in a mountain lodge, at a local restaurant, or in a picnic spot amidst the beauty of the surrounding mountains. Most evenings we will have dinner at our hotel. Some of the items you may see on the menu include hearty soups, a variety of cheeses and dry meats from the region, cheese fondue, raclette (melted cheese served with jacket potatoes), cocktail gherkins and onions, pickled fruit, älplermagronen (a kind of gratin with potatoes, macaroni, cheese, cream and onions), rösti (a flat, hot cake made of grated, cooked potatoes and fried in hot butter), zürcher geschnetzelte (a veal dish, sometimes also containing veal liver and mushrooms, served with a cream sauce), and bratwurst served with onion sauce.

Please note that in Europe, the dinner hour is considerably later than what it is in the US. We do our best to secure early reservations for our groups, but most often the evening meal will be at 7:30 pm.